Kassler

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Kassler or kasseler in German cuisine is the name given to a smoked and salted cut of pork. Pork necks and loins are the most often used cuts although ribs, shoulders and bellies can also be used. It is often served with sauerkraut. The name is derived from a Berlin butcher called Cassel who first prepared the cut in the late 19th century. In Finland, pork neck of any type is called kassler. ^[1]

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